You know when you’ve been wanting to cook something for a while and then when you finally do it turns out great because you’ve been thinking so much about it? That’s what happened to me with this recipe. I’d had my mind on it for about a week, and then when I saw a few photogenic oranges lying around in the kitchen I decided it had to be done. So I went and got all of the ingredients missing only to come home and find that someone had turned the oranges into juice. And so it stayed on my mind for even longer until I came across some good-looking oranges again. And I’m glad it did! Because the combination of sweet orange juice, with the tartness of the tamarind pulp, and the bitterness of the orange peels could not have turned out better. Seriously, this might be my new favorite glaze-y sauce. And I’m sure it goes great with chicken too, in case you don’t eat beef. And to top it off, if you serve it over a bowl of white rice, you can eat it with chopsticks, because there’s nothing to reassure you of the deliciousness of something as holding the bowl in one hand and then picking every single last grain of rice with your chopsticks, right? Read more for the recipe.

Tamarind and orange glazed steak
(Own recipe)

1/2 cup orange juice
1/2 cup tamarind pulp
1 tsp finely grated orange zest (microplaned, if possible)
2 tbsp fresh ginger julienne (as thin as you can make it)
1-2 tbsp soy sauce
300 grs sirloin steak, clean and cut in cubes (other steak choices are ok, as long as they’re lean and tender)
—–
1 large garlic clove, cut in 4
Splash of olive oil
1/2 cup very fine orange rind julienne**
Supremes of 2 oranges, for serving.

(**Here is a video for making julienne: http://www.youtube.com/watch?v=Ioq7td2u5CY
I made mine lengthwise to have longer strips, but if it’s easier you can also do it crosswise)

Mix together in a bowl the first 6 ingredients, and let the meat marinate for half an hour.
Meanwhile, bring a small pot of water to a boil. Place the orange rind julienne and let them simmer for about 5 minutes. Drain and rinse, twice, then place on a paper towel to dry.

Once your meat is done marinating, you’re good to go:
Heat the olive oil along with the garlic clove on a large skillet. Add the orange julienne and let it cook until it becomes slightly golden brown. (It will also curl up,  don’t worry) Remove the garlic and discard.  Add the meat along with all of the marinade, turn the heat to medium and cook until the marinade becomes a glaze around the meat, 5-7 minutes.
To serve, top with several orange supremes. (Over a bowl of white rice, If I may recommend)